2 Celery stalks
2 Carrots
3-4 Potatoes
1 large onion
2 cloves garlic, minced
salt and pepper
palm full of basil
palm full of dill
3 cans of clams, with juice
1 quart half and half
1 cup milk
4 TBS. butter
4 TBS. flour
optional bacon and corn
This recipe is ideal for the chef who is willing to try what works best. Most of these amounts are simple suggestions. Try what works for you.
Cut up the vegetables and put the celery, carrots, potatoes, garlic, salt and pepper, onions, dill and basil with the three cans of clams with juice into a pot. Make sure the clams you get are the good pink kind, preferrably from the western coast. Add a cup or so of water; not quite enough to cover the vegetables, but enough that it won’t all evaporate before the veggies are tender. Put a lid on it and steam it. Keep an eye on it and if the water and clam juice gets too low, add a bit more.
When the veggies are tender add a quart of half and half.
Over medium heat, melt 4 TBS butter in a saucepan. Add about 4 heaping tblsp flour. Stir until smooth and bubbly. Add one cup milk and stir until blended. Add the mix to the chowder and stir in gently. If you want, now is the time to throw in some chopped bacon and corn. Yummy!
Makes enough for 6 people with plenty of left-overs.
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